The Candy Maker’s Guide: Ice Cream Confectionery


Boil 7 lbs. of loaf sugar with three pints of water: add a small teaspoonful of cream of tartar, allow it to boil for 10 minutes, then add one pound of fresh butter: it will then commence to froth up, and care must be taken that the pan is large enough, as the syrup will occupy twice the space than if there had been no butter added; boil this mixture to the degree of very weak crack, or 285 by the thermometer, at which point it is done; pour it on the slab, which has been of course previously greased. As soon as it begins to cool, turn it up and knead it until it gets stiff enough to pull over the hook. When on the hook pull it sharp till it gets white as snow. This white is usually flavored with vanilla or oil of lemon. It may be either pulled out in bars or left in the heap. It is very easily broken in small pieces for retail purposes. In the summer or hot weather keep this candy from the air, or it will be inclined to be sticky. This eats very rich and commands good sale at best prices.


This is made exactly as the last with the addition of a little red color before the boil is poured out, or it may be colored on the slab; add a little essence of raspberry or strawberry and a pinch of tartaric acid just before pulling the boil. Color the raspberry a little deeper than the strawberry.


To make chocolate ice cream, boil the same quantities as before precisely in the same way in every particular. When the sugar has been pulled out, work well into it ½ lb. powdered chocolate; knead this well up in order that the chocolate may be well mixed with the sugar. Put in sufficient chocolate to give the boil a dark brown color, otherwise it would be too light when pulled.